Use these apps to help tackle food waste

Food waste is a hot topic these days. Food waste is also a big talker in the restaurant industry.

Chefs from around the country participated in the James Beard Foundation Chefs Boot Camp for Policy and Change, held March 12 to 14 at the Inn at Serenbe, in Chattahoochee Hills, Ga. The group learned advocacy skills and explored issues such as food waste. Pictured, from left to right, beginning in the back: Chef Jose Mendin; Chef Kevin Sousa; Chef Matthew Dolan; Chef Kevin Sbraga; Chef Paul Reilly; Chef Marjorie Meek-Bradley; Chef Greg Baker; Chef Michael Nelson; Chef Duskie Estes; Meredith Powell, Osprey Foundation; Chef Justin Severino; Chef Janine Booth; Chef Debbie Gold; Chef Thaddeus Barton; Chef Brenda Langton; Chef Kwame Williams; Chef Matt Adolfi; Michelle Santoro, manager of strategic partnerships, JBF; Maggie Borden, associate editor, JBF; Katherine Miller, senior director of food policy advocacy, JBF; Kris Moon, vice president, JBF; and Chris Powell, Osprey Foundation. Photo by Ken Goodman
Chefs from around the country participated in the James Beard Foundation Chefs Boot Camp for Policy and Change, held March 12 to 14 at the Inn at Serenbe, in Chattahoochee Hills, Ga. The group learned advocacy skills and explored issues such as food waste. Pictured, from left to right, beginning in the back: Chef Jose Mendin; Chef Kevin Sousa; Chef Matthew Dolan; Chef Kevin Sbraga; Chef Paul Reilly; Chef Marjorie Meek-Bradley; Chef Greg Baker; Chef Michael Nelson; Chef Duskie Estes; Meredith Powell, Osprey Foundation; Chef Justin Severino; Chef Janine Booth; Chef Debbie Gold; Chef Thaddeus Barton; Chef Brenda Langton; Chef Kwame Williams; Chef Matt Adolfi; Michelle Santoro, manager of strategic partnerships, JBF; Maggie Borden, associate editor, JBF; Katherine Miller, senior director of food policy advocacy, JBF; Kris Moon, vice president, JBF; and Chris Powell, Osprey Foundation. Photo by Ken Goodman

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